Lets travel back in time and learn a little something from the bakers that have come before us. They may have worked with less kitchen gadgets, tools and far less exotic ingredients but they pulled out some amazing bakes.
Case in point: Tunnel of Fudge Cake, winner of the 1966 Pillsbury Bake Off. The inventor and baker’s name was Ella Rita Helfrich. It was a simple cake that ignited a huge desire for a single recipe. I’ve tried it and here’s how it turned out.
Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.
Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
Recipe from www.pillsbury.com
Here is the lady herself Ella Rita Helfrich.